Sweet Potato-Poblano Soup |
Author: Adapted from Dr. Weil's recipe
- 1 large sweet potato, peeled and diced
- 1 small onion, diced
- ½ cup frozen corn kernels, thawed
- 1 small carrot, diced
- 1 small bulb fennel, diced
- 4 cloves garlic, mashed
- 1 poblano chile, seeded and diced
- 2 tbsp extra-virgin olive oil
- 1 tbsp chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- ½ teaspoon coarse salt
- ½ cup white wine
- 1 can {14 oz} unsweetened light coconut milk
- ¼ cup chopped fresh cilantro, for garnish
- 2 to 3 scallions, thinly sliced, for garnish
- 1 rotisserie chicken, skinned and chopped {optional}
- Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes. Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes. Remove soup from heat and whisk in coconut milk.
- Carefully transfer soup {in batches} to blender, and puree.
- Add chopped rotisserie chicken {if desired}.
- Garnish with cilantro and scallions before serving.
Recipe by Raisin & Fig at https://www.raisinandfig.com/sweet-potato-poblano-soup/
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